I've made Reuben Sandwiches for years - it was easy enough using my pressure
cooker, but not everyone has a pressure cooker. So - I decided to work out how
to cook corned beef in the oven. Turns out - the oven method has more flavor.
Here we go -

1
- Corned Beef Roast (Flat is leaner - Point is tastier but fattier) I'm
using a flat

1/2 - White Onion Large Dice

4 - Ribs Celery Large Dice

3-4 - Garlic Cloves - Smashed

2-3 - Bay Leaves

1 Tsp - Coriander Seed

1 Tsp - Mustard Seed

Spice and herb packet that comes with corned beef

1 - Cup Water

Optional - 2 Carrots Large Dice - I didn't have any carrots -so....

Place the vegys, herbs and spices in pan.

Celery, Garlic, Onions, Bay Leaves, Coriander and Mustard Seed

Herb and Spices From Packet That Comes With Corned Beef Added

Place the corned beef on top on the herbs, spices and vegys. Add 1 Cup water to
the pan as well.

Corned Beef and Water Added to Pan

Cover tightly with foil.

Tightly Cover With Foil

Place into 300 Degree F oven and cook for 3-4 Hours. Check at 3 Hours.

Corned Beef After 3 Hours

My roast was not quite fork tender after 3 hours.

Corned Beef After 4 Hours

Allow
this to start to cool before placing into the refrigerator. It's easier to trim
the fat and slice the corned beef when its cooled.

Trim Fat From Corned Beef Before Slicing

Make your Reuben.

I use any kind of rye bread that looks good, sauerkraut (Squeeze Juice Out),
whole grain mustard, and I grill them in butter. Might as well - this ain't no
health food.